Sous Vide New York Strip Steak

Instructions

• Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
• Generously season steaks with salt and pepper. Heat 1 teaspoon vegetable oil in a large skillet over high heat. Add steaks and cook until just browned, about 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
• Place the sealed plastic bag into the Dutch oven, adjusting the heat as necessary to maintain the water temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the water temperature.
• While the steaks are cooking, heat 1 tablespoon butter in the same skillet over medium-low heat. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a plate and set aside.
• Remove steaks from the plastic bag (reserving any accumulated juices) and pat dry. Generously season again with salt and pepper. Heat remaining 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in the skillet and cook to form a crust, about 2 minutes per side. Transfer steaks to a plate.
• Stir garlic and mushrooms into the skillet, reduce the heat to medium, and cook until mushrooms are reheated, about 2 minutes. Stir in reserved steak juices, 2 tablespoons water, and balsamic vinegar. Remove from the heat.
• Stir in remaining 1 tablespoon butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.